If you feel like rolling your own...
6 sliced scotch bonnet peppers (dial in the heat with the amount of seeds you leave in. My wife doesn't like a lot of heat and we usually leave the seeds in a couple of them).
2 Tbsp. thyme
2 Tbsp. ground allspice
8 Cloves garlic, finely chopped
3 Medium onions, finely chopped
2 Tbsp. sugar
2 Tbsp. salt
2 Tsp. ground black pepper
1 Tsp nutmeg
1/2 cup olive oil
1/2 cup soy sauce
Juice of one lime
1 cup orange juice
1 cup white vinegar
Chop the onions, garlic and peppers.
Blend all of the ingredients in a blender to make the jerk sauce.
Rub the sauce in to the meat, saving some for basting and dipping later. Leave the chicken in the fridge to marinade overnight.
This has been a crowd please at my house.
WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"